| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 4 | Servings | ||
INGREDIENTS
| 2 | c | Garlic cloves; peeled |
| 4 | c | Chicken stock |
| 4 | sl | Baguette; plus 6 slices |
| 1 | c | Creme fraiche |
| 1/2 | c | Fromage blanc; or fresh goat cheese |
| 6 | Egg yolks |
INSTRUCTIONS
Place garlic cloves in a saucepan with 3 cups water and bring to a boil. Drain and repeat process twice. Return thrice-cooked garlic to saucepan, add chicken stock and 4 slices of bread and bring to a boil. Reduce by one quarter. Add creme fraiche and return to a boil. Remove from heat and season with salt and pepper. Blend until smooth with submersion blender and place on low heat until ready to serve. Meanwhile, toast 6 slices of baguette and smear with fromage blanc. To serve, remove from heat, whisk in egg yolks and divide among 6 hot bowls. Place 1 crouton in each bowl and garnish with chives. Yield: 6 servings Notes: Recipes for #ME1A09 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO # ME1A09 Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26, 1998
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